The weather in west Torrance is lovely at this time of year, if somewhat varied and unpredictable. Spring rains are abating rapidly, but gusty coastal winds and bouts of cloud cover can result in unseasonably cool temperatures (especially indoors, with all the breeze and none of the sun). Gradually, however, the days are warming. Temperatures aren’t likely to peak until the month of August, but they are expected to rise into the high 70s or low 80s by July. So Tyler and I are finishing the end of Spring cuisine with a warm, hearty meal—the likes of which we’ll probably not revisit again until the end of this year or the beginning of the next.

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My usual procedure for developing a new recipe is something like this:

1. Research
2. Draft Recipe
3. Experiment
4. Reflection
5. Revision, Revision, Revision

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One of the joys of cooking is the opportunity to work hands-on with new or unfamiliar ingredients.  This week  I wanted a mild side-dish to accompany the leg of lamb; I also knew I wanted Greek flavors, mushrooms, and a carbohydrate in risotto-style or something very similar.  Off I went to the farmer’s market, which coincidentally has a booth selling exotic foods imported from Greece.  There I sampled and bought a wonderful 6 oz hunk of Kasseri, a type of cheese which I had never tasted before.  From Whole Foods I also bought whole wheat orzo and (on a whim) truffle oil, the latter of which is also foreign to my pantry.  Thus began my grand experiment!

The dish came together like this:

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The cool weather in northern Pennsylvania was a good excuse to revisit this wonderful, rich and hearty soup. There’s not much in the way of broth—at least when I prepare it—but if thick and chunky isn’t your style, you can easily change the consistency by adding more milk, cream, and roux. This recipe is easily one of my all-time favorite comfort foods.

5-7 pieces of thick cut bacon
2½ lbs chicken breast
1½ lbs chicken thigh, with skin and bone
2½ tsps salt + extra
fresh ground pepper
1 white onion, chopped
6-8 stalks of celery, chopped

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I purchased a beautiful 1.56 lb hunk of fresh Ono from the farmer’s market this weekend. I came home and thought to myself, “This would be wonderful with macadamia nuts and mango.” Doing a search on google led me straight to Beverly Gannon’s fantastic recipe. What a find! The breading provided a crispy crust with a subtle nuttiness; the mango butter was a sweet and creamy complement to the delicate white flesh of the fish; and the garlic chile paste in the mayonnaise spread added just a touch of heat. Perfect! What follows next are a few procedural notes for future attempts.

1. This was an enormous amount of fish for two people. I could serve three or even four people if I had a side dish of vegetables. So, if you can, limit yourself about a 0.5 lb per person for a nice sizeable meal.
2. I had a bit of trouble maneuvering the fillets—first into the pan and then onto the roasting tray. To move the ono into the pan, just use your hands to lift the fish (breaded side up), then quickly but gently flip the fish onto the hot surface. Don't try to use a spatula or grab the fillet pincer-like with your fingers; you'll get breading and mayonnaise sloughing off everywhere.

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